I just finished up a two-week long intensive chocolate course at school. I was admittedly a bit anxious for this section at school because chocolate candy making is a bit daunting. I’ve never really worked with it previously and was new to the science of chocolate and the methods of making it, plus its extremely messy (I’ve come home with dirty uniforms and aprons everyday).

There was also a ton of information thrown out at us that we tried our best to practice and retain. The methods we learned and practiced again and again in this section included: tempering, setting ganaches, casting shell molds, piping, dipping and enrobing chocolate. In the past couple days we consolidated all our collected candies and set up an assembly line to package the chocolates.

These are some our finished products in the pictures. In the top photo (from left to right) the chocolates are Peanut Butter Pavé, Creamy from Normandy, Grand Marnier Caramel, Columbian, Earl Grey Tea Ganache, and another Peanut Butter Pavé. In the second photo (left to right) are Chocolate Covered Almonds, Rum Truffles, Swiss Rocher, and Butter Masses.

Even though chocolate may not be my favorite pastry, I feel as though I have really learned a lot and now can appreciate the work that goes into making such a meticulously made confection. I also feel so fortunate being able to learn from Chef Sebastien and to learn how to make artisanal chocolates using the highest quality ingredients. I was able to bring lots of it home, so if you’d like to try some just let me know!